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COOK and stir onions in hot oil in large nonstick skillet on medium-high heat 10 min. or until onions are lightly browned.
ADD all remaining ingredients except sour cream and parsley; mix well. Bring to boil; cover. Simmer on medium-low heat 10 to 12 min. or until crumbles are cooked through (160ºF) and noodles are tender, stirring occasionally. Remove from heat.
STIR in sour cream; sprinkle with parsley.